Pecan Pie Cheesecake

Pecan Pie Cheesecake has a crunchy pecan crust, a velvety brown sugar cheesecake layer and is topped with gooey caramel and toasted pecans. This Pecan Cheesecake is the perfect Holiday dessert and so easy to make without a water bath!

Pecan Caramel Cheesecake is the perfect indulgent dessert for your Christmas or Thanksgiving dinner! Made with a pecan crust that has a little crunch to it, a velvety and creamy cheesecake layer made with brown sugar to add flavor and a gooey homemade caramel sauce topping that is speckled with toasted, aromatic pecans this cheesecake is always a big hit and devoured in seconds without a crumb left.

Cheesecake is one of my favorite desserts, especially a baked cheesecake because of it’s velvety and custard-like texture but it is also more work than a no-bake cheesecake. To get the best results and avoid cracks you have to bake the cake in a water bath which is a hassle and can get really messy if you don’t wrap your springform pan tightly. But the great thing about this Pecan Pie Cheesecake is that you don’t need to use a water bath, crack that might form will be covered with the topping and your cake will look perfect without the much effort!

Another reason why you need to make this pecan dessert for your Holiday dinner is that it can be made a day or two in advance! The cheesecake needs to set anyway so let it sit in the fridge until the big day and just top it with the caramel sauce before serving. Perfect for taking some stress out of the Holidays!

Tips and Tricks for Making Pecan Pie Cheesecake

Instead of graham crackers, you can also use Gingersnap cookies. Just make sure to use the same amount of crumbs (1.5 cups)

To make 1 1/2 cups Graham Cracker crumbs pulse 6 full sheets of Graham Crackers in a food processor until the mixture resembles fine crumbs

To make ground pecans pulse them in a food processor until they resemble crumbs, they don’t need to be super fine

Instead of ground pecans, you can also use the same amount graham cracker crumbs in addition to the other graham cracker crumbs

Pressing the crust up the sides makes it easier to remove the cheesecake from the pan and keeps the cheesecake filling contained during baking

For the best result the cream cheese and the eggs need to be at room temperature otherwise the cheesecake will take longer to bake

You can soften cream cheese in the microwave and put the eggs in a bowl with warm water to get them to room temperature more quickly

No need to make a water bath for this cheesecake. Cracks will be covered with the topping

Instead of dark corn syrup, you can also use light corn syrup or leave it out if you don’t have any on hand. The syrup makes the topping stay softer in the fridge

To slice the perfect slice of cheesecake make sure you have chilled it all the way through

Topping:

Instructions

Preheat the oven to 375°F and lightly grease a 9" springform pan with butter and wrap a piece of aluminum foil around the pan to catch spillings.

To make the graham cracker pecan crust combine graham cracker crumbs, ground pecans, melted butter, salt, and cinnamon in a medium bowl. Mix fit a spatula or fork until crumbly.

Press the mixture into the bottom and 1 inch up the side of the springform pan. Prick with a fork and bake for 15 minutes on a baking sheet, until light golden brown.

Take the pan out of the oven and lower the temperature to 325ºF. Let the crust cool for a few minutes while you make the filling.

In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese, brown sugar, vanilla extract, and salt. Mix at medium-low speed for 4-5 minutes until smooth. Scrape the bottom and sides every few minutes.

Add eggs, one at a time, mixing for 20 seconds after each addition. Scrape the bottom and sides and mix for one more minutes.

With the mixer running on low speed add the heavy cream. Pour the mixture into the crust.

Bake for 40 minutes at 325 F on a baking sheet. Then reduce the temperature to 300 F and bake for 15-20 more minutes. The edges should be set but the center should jiggle slightly. An instant-read thermometer inserted 2 inches from the edge of the pan should read 170 F.

Turn the oven off, crack the door open a couple of inches and let the cheesecake sit in the oven for 1 hour until completely cooked through.

Transfer springform pan to a cooling rack. Run a knife around the edge, and let it cool in the pan to room temperature. Refrigerate covered at least 8 hours or overnight or up to 2 days.

Make the topping up to 4 hours before serving. Toast the pecans in a 300 F preheated oven for 10 minutes.

In a medium saucepan over medium heat, melt the sugar stirring constantly until it is amber-colored and completely melted. Then add the butter immediately, the mixture will bubble rapidly so be careful. Use a whisk to mix in the butter until completely melted, about 2 minutes.

While stirring add the heavy cream in a slow stream. Then add the corn syrup and vanilla extract. Let mixture boil for about 30-60 seconds, then remove from heat. Let mixture cool for a few minutes then add toasted pecans.

Spoon caramel over the chilled cheesecake. Serve immediately or put back into the fridge until ready to serve.

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